Cheesy Broccoli Soup in a Bread Bowl

Ingredients

In a 6-qt. stockpot, heat butter over medium heat; sauté onion and garlic until tender, 6-8 minutes.
Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil.
Simmer, uncovered, until the vegetables are tender, 10-12 minutes.
Mix cornstarch and water, stir into soup. Bring to a boil, stirring until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted.
Cut a slice off the top of each bread loaf, hollow out bottoms, leaving 1/4 inch thick shells (save the removed bread).
Fill the bread bowls with soup just before serving. Serve the pulled bread with your bowl! Enjoy!

Source: Taste of Home tested by Mary Ann Millington